I am once again asking you to make some toasted panko that you can keep in a little tupperware on your kitchen counter and sprinkle on top of everything (or eat all by its damn self, if you're me).
Toasted Panko
Preheat the oven to 350.
On a rimmed (quarter) sheet pan, pile up:
1 cup panko
2 to 3 (or more) tablespoons olive oil
1/2 tsp Trader Joe's umami mushroom seasoning
1/2 tsp Trader Joe's onion salt
1/4 tsp freshly ground black pepper
scant 1/8 tsp MSG
1 to 2 tablespoons nutritional yeast
Use your clean fingers to toss it all together until everything is coated well with the olive oil. It should be like damp sand.
Taste it and adjust seasonings to your liking. You won't be using much of it, so it should be well seasoned.
Use a rubber scraper to smooth it into a thin, even layer on the sheet pan.
Bake it for 5 minutes. Stir it gently around with a rubber scraper at the midpoint.
Bake it for another 5 minutes, or until it's deep golden (but not burned).
When it's slightly cooled, taste it. Add a little salt, if you like.
Spoon it into a small container. It can be kept in a sealed container on the kitchen counter for up to a week, or longer than that in a sealed container in the fridge. But I predict it won't last longer than a few days.
This stuff is amazing on pasta dishes, in soups, on eggs, or just eaten plain out of the container with a spoon.
It stays so crispy and savory!
This stays on the counter and is so good on anything. It's great in a salad instead of croutons btw!
